Glazed carrots are hard to beat. These carrots are cooked in tequila then glazed in a small amount of red chile and a touch of honey to yield a slightly sweet and spicy side dish.
"*" See Kitchen Notes for more information or links to special ingredients.
Add carrots. Cover and simmer for 2 minutes. Flip the carrots over and simmer, covered, for another 2 minutes. Remove cover and cook on high until tequila has almost evaporated.
Drizzle carrots with a little honey and stir to coat.
Add the red chile sauce and stir to coat the carrots.
Continue to cook until the red chile sticks to the carrot pieces. When the pan starts to get dry, add a dab of butter, and cook another minute or two.
Remove from heat and sprinkle with sea salt.
Serve.
Red Chile Sauce - If you don't already have any red chile sauce made up or you can make a quick batch from red chile powder.
Doubling the recipe - For 4 servings, use 4 carrots, just double the amount of all ingredients except for the tequilla. You should need only ¼ cup.
Recipe author: MJ of MJ's Kitchen